Jalapeno Poppers

Spicy, Crunchy, Cheesy Treats!

Black Beans with Ham Hock

A Twist on the Traditional Soup Bean Recipe!

Beef Tenderloin with Shallot Congnac Sauce

Prime Beef Tenderloin with a Creamy Shallot Congnac Sauce

Apple Date Chutney

Apple Date Chutney, Great to Serve as a Party Spread!

Heavenly Angel Food Cake

Angel Food Cake with Berries and Honey Greek Yogurt


Asparagus and Goat Cheese Salad

Asparagus and Goat Cheese Salad
Full of springtime flavors and colors!
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  1. 1 bunch of asparagus,on the thin side but thick enough to cut in half lengthwise.
  2. 1 cup fresh peas, or frozen and defrosted
  3. ½ cup of cooked and prepped fava beans, you could use frozen defrosted lima beans
  4. 5 radishes, thinly sliced
  5. 2 medium raw zucchini made into ribbons with a vegetable peeler, (no seeds)
  6. ½ bunch of red leaf lettuce chopped bite size and a generous handful of arugula mixed together or combination of salad greens of your choice
  7. 4 oz. of chevre goat cheese, I used the one with honey
  8. the zest of one lemon, you can cut up a few slices for garnish after
  9. ½ cup of toasted hazelnuts, slightly cracked open
  10. shaved Parmigiano Reggiano for top of salad
  11. extra lemons for dressing
  12. olive oil
  1. Roast your asparagus on a sheet pan drizzled with olive oil for maybe 5 or 10 minutes on 375° F just until the raw taste is gone. Cool them off and then slice them lengthwise.
  2. Make a lemon and olive oil dressing using 2 parts fresh lemon juice to 4 parts olive oil.
  3. In a bowl mash up your goat cheese and loosen it up with 2 tablespoons of the lemon dressing.
  4. Gently toss and coat sliced asparagus into the mixture, adding salt and pepper to taste.
  5. On a large platter assemble the greens, peas, fava beans, radishes, zucchini ribbons all over ending with the goat cheese coated asparagus on top. Sprinkle the toasted nuts all around.
  6. Spoon lemon dressing all around, as much as you think you need. Add shavings of Parmiggiano Reggiano on top
Cooks Recipes http://recipe.cookswarehouse.com/

Hay Baked Lamb

Hay Baked Lamb
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Lamb Ingredients
  1. 1⁄2 lb organic hay
  2. 2 lbs. whole lamb rack, cleaned
  3. 1 clove garlic, sliced
  4. 1 lb. tri color carrots, roasted
  5. 1 lb. fingerling potatoes, baked
  6. Salt and pepper, to taste
  7. 1 cup olive oil
Chimichurri Ingredients
  1. 2 cups packed fresh herbs (the ones you like to eat)
  2. 3 garlic cloves, peeled
  3. 1/4 cup red wine vinegar
  4. 1/4 tsp red pepper flakes
  5. 1⁄4 tsp kosher salt
Lamb Instructions
  1. Line a BGE Dutch Oven with organic hay.
  2. Brush lamb rack with oil, then grill lamb rack until all sides are sealed.
  3. Remove the lamb and the cooking grid; add the convEGGtor for indirect cooking.
  4. Rub garlic, salt and pepper onto the lamb, place in hay lined Dutch oven. Cover with more hay and place lid on top.
  5. Roast indirect (with convEGGtor) at 350°F/177°C in the EGG for 30 to 45 minutes or until internal temperature of 125 ̊F/52 ̊C is achieved.
  6. Let meat rest for 15 minutes, and serve with roasted carrots, potatoes and herb Chimichurri Sauce.
Chimichurri Instructions
  1. Place parsley, garlic, oregano, red pepper flakes, salt, and pepper (to taste) in the bowl of a mortar and pestle. Process until finely blended, add oil and vinegar at the end and muddle in the herbs.
  2. Let sit for one hour for the flavors to blend.
  1. Serves 4-6
  2. Recipe courtesy of Robert Gerstenecker, Executive Chef at Park 75, Four Seasons Atlanta. Learn more about Robert in Southern Farm & Garden Magazine.
  3. Photo credit: Wade Collins
Cooks Recipes http://recipe.cookswarehouse.com/

Roasted Pork Loin

Roasted Pork Loin
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Roasted pork
  1. 3 Lbs whole pork loin, fat trimmed
  2. 6 large shallots, peeled and trimmed
  3. 5 fresh sage leaves
  4. 5 sprigs of thyme
Honey white wine vinegar glaze
  1. 3 tablespoons honey
  2. 3 tablespoons Sauternes white wine vinegar
  3. 1 tablespoon olive oil
  4. Pinch sea salt
  5. Freshly ground black pepper
Roasted mushroom cream sauce
  1. 250g/8oz mushrooms, thickly sliced
  2. 2 tablespoons butter
  3. 1 tablespoon beef beef stock paste
  4. 1 tablespoon corn starch
  5. 1/2 cup milk
  6. 2 tablespoons fresh thyme leaves
  7. 2 large shallots from roasting dish, diced
  1. Season pork loin all over with sea salt and black pepper. In a hot skillet, add 2 Tbsp butter and brown loin on all sides, remove from pan.
  2. Sauté whole shallots for five minutes then transfer to the Revol French Classic Pork Dish.
  3. Carefully set pork loin atop shallots and using a brush, pour glaze liberally all over pork, coating shallots with any remaining.
  4. Place thyme sprigs and sage leaves on top of roast, lightly cover baking dish with foil and roast in a 375 oven for 45 minutes, remove foil and continue to roast 15 minutes longer until a meat thermometer inserted in center of roast registers 145f.
  5. Cover and allow to rest for 30 minutes before slicing.
Roasted Mushroom Cream Sauce
  1. Add butter to medium hot skillet; when foam appears add mushrooms and toss to coat, then saute until soft (5 minutes). Add beef stock paste, stirring to dissolve. Stir corn starch into milk, add to skillet and bring to a boil. Season to taste with salt and pepper.
  1. Recipe and pictures by A Cook's Canvas.
Cooks Recipes http://recipe.cookswarehouse.com/